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A bowl filled with yellow curry with red lentils and chicken garnished with fresh cilantro.

Chicken and Red Lentil Curry

Nataliia
This chicken and red lentil curry made with red lentils, tender chicken thighs, mild curry and coconut milk. Great addition to your weekly menu.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 269 kcal

Equipment

  • large pot

Ingredients
  

  • 1 cup red split lentils, sorted and rinsed
  • 1 pound boneless skinless chicken thighs , cut into bite-size pieces
  • ½ medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons mild curry powder
  • 1 tablespoon olive oil
  • 3 cups water
  • ½ cup full fat coconut milk
  • ½ teaspoon salt, to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh chopped cilantro

Instructions
 

  • In a deep skillet or a dutch oven pot, add olive oil and heat it over medium heat. Add diced onion and cubed chicken. Cook for about 7 minutes, stirring occasionally until the chicken is fully cooked. Remove the chicken and onions into a separate bowl
  • Add minced ginger, garlic and curry powder to the skillet. Cook for another minute or two until it becomes aromatic.
  • Add 1 cup pf rinsed lentils and 3 cups of water. Bring it to a boil, and cook on low for about 20-25 minutes or until lentils are fully cooked. They should be tender when cooked.
  • Add coconut milk and salt. Return cooked chicken and onions. Simmer for another few minutes. Take off the heat and add lemon juice. Taste the curry and add more salt if needed. Enjoy!

Notes

If you like spicy curry, add about 1.4 teaspoons of cayenne pepper.
Use tofu instead of chicken for a vegan version of this dish.

Nutrition

Calories: 269kcalCarbohydrates: 19.3gProtein: 23.2gFat: 10.5gSodium: 244mgFiber: 3.3gSugar: 0.6g
Keyword curry, lenil curry, mild curry recipe
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